If you don’t want to brine your turkey, just skip ahead to the roasting instructions, which start at Step No. 7. For more information on brining and turkey roasting, read “Talking turkey.”
|1||turkey, 8 to 20 pounds|
|~||Large stockpot (for smaller birds) or a big cooler (for larger birds), washed carefully|
|~||Table salt (kosher salt is fine, but you’ll need more per gallon of water; see Steps)|
|~||Fresh chopped herbs such as parsley, thyme, sage, rosemary, etc. (optional)|
|~||Roasting pan with V-shaped rack insert|
|~||Aluminum foil, if desired (best for enormous birds)|
|~||Several Tbsp. unsalted butter, at room temperature|
|~||Sliced onion, celery, carrots, fresh herbs, etc. as aromatics (optional)|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything